"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 08-30-2010, 12:53 AM   #1
Cook
 
Boog0515's Avatar
 
Join Date: Mar 2007
Location: buffalo, ny
Posts: 54
Alfredo question

I just came from a wedding from a banquet hall and had the most amazing penne alfredo I have ever had. I thought all Alfredos were made with the same ingredients. You guys obviously have never tasted this but it was so creamy and and such a different flavor. how do some Alfredos differ? Are there different ways of making it?

__________________

__________________
Boog0515 is offline   Reply With Quote
Old 08-30-2010, 01:12 AM   #2
Assistant Cook
 
dbingham's Avatar
 
Join Date: Aug 2010
Location: Phuket, Thailand
Posts: 4
I've always made alfredo using a cup of butter, a cup of cream and a cup of grated parmesan. And then whatever else I wanted to throw in it (brocolli, mushrooms, chicken... yum, I'm getting hungry).

I know I've had alfredos that used different ingredients (different cheeses) and I've sometimes experimented with using those ingredients in different combinations, or using some other source of milky creaminess or cheese. I think the original combination still works best for me though. Do you have any idea what might have been in the alfredo you tried? How did the flavor differ from standard alfredo?
__________________

__________________
Visit my blog to hear about my adventures in Thailand.
dbingham is offline   Reply With Quote
Old 08-30-2010, 09:44 AM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,383
True Alfredo is a simple dish. Cream, butter, Parmigaino Reggiano. No garlic, no veggies, no egg yolks, no flour.

If you use different ingredients and add other things, it stops being Alfredo and becomes a cheese sauce with add-ins.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-30-2010, 10:08 AM   #4
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Quote:
Originally Posted by Boog0515 View Post
I just came from a wedding from a banquet hall and had the most amazing penne alfredo I have ever had. I thought all Alfredos were made with the same ingredients. You guys obviously have never tasted this but it was so creamy and and such a different flavor. how do some Alfredos differ? Are there different ways of making it?

If it was a big banquet I doubt the sauce was authentic.
It was probably jarred and doctored with nutmeg so it would not break and hold better.Just a guess.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 08-30-2010, 02:09 PM   #5
Cook
 
Boog0515's Avatar
 
Join Date: Mar 2007
Location: buffalo, ny
Posts: 54
I wish I knew what was in it. It was a lot thicker than what I normally see. Maybe they used fresh parmesan? I wish I could just zap you guys a jar and guess what's in it. Mmmmm it really was delicious. I'll do some trial and error and see what I come up with
__________________
Boog0515 is offline   Reply With Quote
Old 08-30-2010, 02:12 PM   #6
Cook
 
Boog0515's Avatar
 
Join Date: Mar 2007
Location: buffalo, ny
Posts: 54
I was thinking it was jarred too but it was to good to be jarred. Maybe I'll call.
__________________
Boog0515 is offline   Reply With Quote
Old 08-30-2010, 04:27 PM   #7
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
I make my non authentic alfredo with traditional ingredients and add garlic (I add it to a lot of things), sherry, pepper, and a finely ground mix of cloves and cinnamon. I guess that makes it a cheese sauce with add ins.
__________________
Bigjim68 is offline   Reply With Quote
Old 08-30-2010, 05:06 PM   #8
Senior Cook
 
zfranca's Avatar
 
Join Date: Jul 2010
Location: SARZANA, La Spezia
Posts: 227
Send a message via Skype™ to zfranca
I don't make Aldredo sauce because of the butter, cream and parmesan cheese. However these are the original ingredients. For extra creamyness they might have added mascarpone cheese, which is a type of cream cheese from the region of Lombardy.
__________________

__________________
We are all angels with one wing. Only together we can fly.
www.cookingwithfranca.blogspot.com
zfranca is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.